Pork Roast with Pesto Stuffing
1/2 c Croutons, slightly crushed
1/2 c Pesto sauce
1/4 c Chopped sun-dried tomatoes
1 3-to 4-pound pork loin- center rib roast, backbone- loosened
For stuffing, combine croutons, pesto, and sun-dried tomatoes. Set aside.
Place roast, rib side down, on cutting surface. On the meaty side, cut a 3 1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets total.
Spoon stuffing into pockets. Place roast, rib side down, in a shallow roasting pan. Sprinkle with a little salt and pepper.
Insert a meat thermometer into the thickest part of the roast, making sure the bulb does not touch the bone.
Roast in a 324F degree oven for 1 1/2 to 2 1/2 hour or until thermometer registers 160F degrees.
Cover loosely with foil after 1 hour to prevent overbrowning.
For easier carving, let roast stand, covered, for 15 minutes. If desired, use fennel bulb tops to line serving platter.
To serve, slice roast between ribs.